Tapa of Mushrooms in Garlic Sauce

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You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain (and also the Rook and Raven!). It’s a simple hors d’oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.

My tip after making these: don't skimp on the searing of the mushrooms: mine could have been seared more before adding the salt (which makes them release their liquid - then they don't really sear anymore). I think I used more lemon juice than it called for but you can season these to taste. 

Featured in: Healthy Holiday Appetizers from NY Times

For the tapa of mushrooms in garlic sauce

2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced or minced
1 small dried red chili, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
2 pounds mushrooms, wiped clean, stems trimmed, cut in half
Salt to taste
½ cup dry white wine or fino sherry
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley



Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chili or red pepper flakes. After about 30 seconds, when the garlic begins to sizzle, add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

  • Advance preparation: You can make these several hours or even a day ahead. Reheat gently. Don’t add the parsley and lemon juice until you reheat them. 

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